Lobster Newburg is one of the classics of American seafood cooking. Creamy, saucy, and rich, it’s sure to impress the guests at your next dinner party.
History of Lobster Newburg
There are a few different theories as to how the dish came about, but the most popular holds that it was created in 1876 at Delmonico’s Restaurant in New York City. Originally called Lobster Wenburg, it was named after a wealthy sea captain, Ben Wenburg. When Wenburg had a falling out with the owner of Delmonico’s, the latter changed the name to Lobster Newburg.
Lobster Newburg Recipe
To make Lobster Newburg for four, begin by whisking together two egg yolks and a half-cup of heavy cream in a small bowl until well-blended. Set the mixture aside while you melt a quarter-cup of butter or margarine in a saucepan over low heat. When the butter is melted, mix in the egg and cream mixture, along with two tablespoons of dry sherry or madeira. Continue to cook over low heat, stirring constantly, until the mixture thickens. Be careful not to let it boil!
When the mixture is thick, remove it from the heat and add a half-teaspoon of salt, a pinch of ground nutmeg and a pinch of either cayenne pepper or paprika. Add three-quarters of a pound of cooked lobster meat, broken into chunks. Return the pan to low heat and continue to cook until the dish is warm. Serve over buttered toast, and enjoy!
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